BRUNSWICK STEW (Big Bob Gibson’s BBQ Book)
1 - Stock Pot
• 1 - 3.5 pound pork butt or bone-in pork roast
• 1 - 4 pound whole chicken
• 3 - gallons of water
• 2 - cups diced peeled potatoes (I used even more)
• 3 - teaspoons of salt
• 1 - teaspoon of black pepper
• 1/2 - teaspoon garlic powder
• 1/2 - teaspoon cayenne powder (I used a bit more)
• 2 - beef bouillon cubes
• 1 - cup diced onions
• 1 - 10 ounce package of frozen baby lima beans
• 1 - 10 ounce package of frozen corn (I used 2 packages)
• 2 - 28 ounce cans of crushed tomatoes
• 1/2 - cup of ketchup (I used more)
• 1 - tablespoon prepared yellow mustard (I used more)
• 1 - tablespoon brown sugar
• 2 - teaspoons Worcestershire sauce
• 1 - teaspoon fresh lemon juice (little bit more)
The Process
Place the pork and chicken in a large stockpot with the water. Bring water to boil over medium heat. Reduce heat and cook at a slight boil for 3 hours or until pork is tender. Remove the meat to a platter and let it cool. When cool enough to handle, bone the meat, discard fat and skin, and chop into small pieces.
Using a large spoon, skim the grease from the top of the stock. Measure 10 cups of stock and pour into a medium pot. Reserve the remaining stock. Add the diced potatoes, salt, black pepper, garlic powder, cayenne pepper, and beef bouillon to the stock and bring to a boil. Cook for 10 minutes, then add the onions, beans, and corn to pot. When the liquid returns to a boil, cook for an additional 5 to 10 minutes or until the potatoes are tender.
Reduce the heat and add the reserved meat, crushed tomatoes, ketchup, mustard, brown sugar, Worcestershire, and lemon juice. Simmer for 30 minutes, stirring frequently. If the stew becomes to thick, add a little of the reserved stock. Serve warm.
Makes: 1 ¼ gal
Serves: 10 to 12
Cooking Time: 3 hrs 45 minutes
